Ingredients for the filling:
• 8oz pumpkin steamed
• 2,5oz steamed potatoes
• 1,7oz almond flour
• 1,7oz whole wheat bread crumbs
• 1 teaspoon old-style frenc mustard (the one with the whole seeds)
• 1 teaspoon of corn malt
• 1 teaspoon sweet italian mustard (quince and mustard jam otherwise use apple jam)
• ½ teaspoon salt
Mix all ingredients in a blender. Let stand at least an hour. The tradition dictates that the filling has to stand one night in the fridge.
This for me is one of those stories that give poetry to the kitchen. Tosca, my grandmother, when she was preparing the pumpkin filling for ravioli always said that the dough was ready because: he had slept all night in the refrigerator, to the cold, and needed to be well covered from pasta and then passed on to warm up in boiling water. Who does not love a nice warm bath?
ingredients for the dough:
• 2,5oz durum wheat flour
• 2,5oz flour 00
• 5oz water
• 1 pinch of salt
• ½ teaspoon of turmeric
Mix the ingredients until the dough is elastic. Let the dough stand at least 30 minutes wrapped in film.
At the beginning when I begin to knead with the hands I always ask myself: will I succeed? Yes, because the flour crumbles at the beginning and does not seem to want to aggregate… then ,slowly begin to wipe the fingers and between the hands a soft and smooth dough appears.
With a rolling pin stretch out a thin sheet of pasta and cut out squares of about 4 cm per side. At the center of each square place a ½ teaspoon of the filling and then follow the instructions below in the picture on how to close the cappelletti. Cappelletti means “little hats”, and they’re easy to do. You can do it easily. Arrange the cappelleti on a tray dusted with flour. If you want you can freeze them on top of the tray. When they are frozen you can arrange them in a plastic bag for freezer. Cook the cappelletti in boiling vegetable stock; at the beginning they go to the bottom of the pot, then they come to the surface. From now just wait a minute then drain gently and pour them in the bowl with the sauce.
Ingredients for the sauce:
• 3 tablespoons extra virgin olive oil
• grated zest of ½ organic lemon
• grated organic ginger
• marjoram
• pepper
In a bowl pour the oil, the grated lemon zest, the grated ginger, marjoram leaves and a little pepper. Mix gently the cappelletti and serve
Thankyou to UNO Cookbook for this recipe. Check out the link for more of the same! All copyright belongs to Uno Cookbook
